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Acoustic Brunch at Universal Orlando’s Hard Rock Hotel

Stephanie Scelsi
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Acoustic Brunch at Universal Orlando’s Hard Rock Hotel

We had the opportunity to experience The Kitchen’s acoustic brunch located at Universal Studio’s onsite resort, the Hard Rock Hotel. Every Sunday from 10:30 AM to 2:00 PM, you can enjoy a live acoustic performance along with your favorite brunch items for $39 per person (adults). 

The brunch buffet comes complete with an omelet bar, griddle station, pastry selection, unlimited mimosas and bloody Mary’s, as well as many other selections.

For the Bloody Mary’s you can choose the level of spice and add ins. I went with the spicy one, but to me, there was very little spice at all. I wish there was more pepper in the spicy version. Juices and Coffee are also included in the unlimited drinks selection.

At the omelet bar, you can create your own or choose one of the chef’s creations. We opted for the chef’s creation which was the Mediterranean Omelet. There is also a separate buffet section with scrambled eggs, bacon, and sausage. However, if you are wanting eggs, I suggest going with the Omelet station as everything is prepared when ordered. 

My personal favorite was the Griddle Station where you can choose from waffles, pancakes, and French toast with different toppings such as the Elvis French Toast (prepared with peanut butter and banana), Mascarpone French Toast (with fresh berries), Chocolate Chip Pancakes, and Banana Walnut Pancakes. For me, the bananas paired with peanut butter and powdered sugar made the Elvis French Toast a winner. 

If you are in more of a savory than sweet mood, you can opt for Pizza, Oatmeal/Grits, Corned Beef Hash, Smoked Salmon and Biscuit & Gravy as well! I loved the Smoked Salmon station especially with some capers on top.

The breakfast buffet also include a wide selection of pastries, doughnuts, and desserts. I chose a selection of desserts including, creme brûlée, chocolate covered strawberries, and mini chocolate cups.

The Kitchen’s acoustic brunch has so many options, everyone can find something they will love!

The Kitchen at Hard Rock Hotel
5800 Universal Blvd, Orlando, FL 32819
Sunday Brunch from 10:00am – 2:30pm
(407) 503-3463
https://www.universalorlando.com/web/en/us/things-to-do/dining/the-kitchen/index.html

First Look: New Sunday Brunch Menu at Tap Room at Dubsdread in College Park

Tiffany Nguyen
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First Look: New Sunday Brunch Menu at Tap Room at Dubsdread in College Park

Conveniently located on Par Street just off Edgewater Drive, the Tap Room at Dubsdread is the gathering spot for all.  You’ll enjoy the friendly and upbeat atmosphere, while you relax in their beautiful and unique woodsy setting, nestled among the high trees with hanging moss, overlooking the historic Dubsdread golf course.

Although Tap Room is located on the 95-year-old Dubsdread golf course, the restaurant is open to the public.  Every Sunday, they host brunch from 10 a.m. to 2:30 p.m. where they’re serving up a delicious twist on the classics, with everything from Steak Benedict to Chicken and Waffles with Peanut Butter Syrup.

Gotta love the Tap Room’s house-made biscuits.

Tropical Mimosa – Malibu Rum, pineapple juice and Champagne – ain’t no brunch without a mimosa and this one hits all the right notes – a tropical breeze in a glass.

The Tap Room at Dubsdread recently unveiled a new brunch menu. Chef Stewart Barney, who has been with the Tap Room for over 10 years, tells us about his inspirations, his food philosophy, and some of his favorites on the new brunch menu. You may remember chef Stewart as the owner of The Brisket Bus food truck, famed for their house-cured pastrami.

Chef Stewart’s Brunch Faves on the new Brunch Menu: “The Corned Beef and Hash – it’s a very rustic dish made with all the love and soul that should be expected. We also have an authentic Huevos Rancheros, that our chef Jose Martin from Mexico City has prepared for us and it’s been a show stopper. Finally, is a dish made in fat boy heaven and that is our Country Fried omelet, which is fried chicken and sausage gravy.”

Here Are Five Fabulous Classic and New Brunch Dishes at Tap Room at Dubsdread:

1. Crab and Lobster Omelette
Get your fancy on with this omelette filled with fresh lump crab, lobster meat, chopped tomato and asparagus topped with hollandaise and served with breakfast potatoes or grits. It’s a classic dish full of quality ingredients and flavors.

2. Croissant Stuffed French ToastThis dish is as tasty as it is beautiful with vibrant blueberries and raspberries and savory sweet cream cheese – a whole Fluffy French croissant stuffed with sweetened cream cheese, topped with warm berry compote and topped with powdered sugar, served with bacon.

3. Huevos RancherosHuevos Rancheros is a rustic breakfast dish popular on rural Mexican farms. We had some recently in Mexico City and can tell these were very similar – a delicious crispy tortilla, topped with black beans, avocado, jack cheese with salsa, sour cream and cilantro.  I just loved the flavors and crispiness of the tortilla, and it’s also a great vegetarian option.

4. Tenderloin Steak BenedictThere’s several varieties of the classic Eggs Benedict here at Tap Room, including salmon and crab cake benedicts. Here we have an eggs benedict served topped with tasty tender filet medallions with mushrooms and an English muffin – served with breakfast potatoes or grits.

5. Corned Beef Hash and EggsPower through your Sunday Funday with one of the newest brunch items on the menu, the hearty corned beef hash and eggs. You can tell Chef Stewart put some TLC in this dish, making the corned beef in house served topped with over-easy eggs and hearty potatoes and sauteed onions.

6. Avocado ToastLoved the vibrant and fresh flavors on this avocado toast – spread on whole grain millet and heirloom tomatoes that just pop with real tomato flavor, and served with 2 eggs.

Full brunch menu below:

Interview with Chef Stewart Barney: 10 years with Tap Room at Dubsdread

What are some childhood memories around food that inspired you to become a chef?  

It started with my dad watching Julia Child every weekend and I just sat and absorbed as much as I could without realizing it.  My mother and I would make a menu every Sunday for the week and we would go shopping together and I would help her every night make dinner and do the dishes.  We did this until I moved out and it was something different every night and we wouldn’t leave the dinner table until it was done.  We also had to tell my mother “great dinner, mom” before we ever even touched the food, lol!  It just ended up being my thing and that’s what put me on this journey.

Tell us about your culinary background and education/experience: 

My father had gotten me a job at a Country Club when I was 15 and I started washing dishes and just being the runt of the kitchen trying to figure out what the h*ll I was doing!  I moved to South Carolina in my early 20’s and started absorbing all the Southern Soul from Ms. Darlene.  I ended up going to University of South Carolina to get my Culinary Degree where I worked 3 jobs and still had time for school.  After that, I was fortunate enough to take a job with the Governor of South Carolina and just continued to grow and expand my knowledge.

Brisket Bus was one of my favorite food trucks of all time, are there any dishes on the Taproom menu that people can try that would remind them of the old bus?

Oh, the good old Brisket Bus, just hearing the name brings back such memories and nightmares!  We did some great items on there and one of the most prideful items was our pastrami.  You can find our house cured Pastrami in the form of a Rachel on Tuesdays at the Taproom!  Nothing like it in Orlando!

 What is your “food philosophy”?  

I have learned that the culinary world we live in today has turned scientific with everyone wanting to push the limits of what you can do with food and how you can make something stand out based on looks and flavors.

I want people to understand that for me food is about family, heart, soul and just making people smile.  I am always grateful for the people that want to cook for me, it’s a sign of acceptance into their family, heart and soul.

What is something people should know about the Taproom’s offerings?  

The Taproom is a scratch kitchen that will keep every person interested in the amount of offering we have.  We have something for everyone and if we don’t, we will make it!  We are a “yes ma’am” kind of kitchen and are willing to make you whatever you want based on what we have available.  The Taproom also offers a very comfortable family setting where you can feel comfortable coming off the course or coming here for date night. 

What are your upcoming plans for summer?  New dishes coming?  

Summer is a time for us to regroup after such a long season.  We will be revamping the menu slightly towards the end of summer and then we will go right into Magical Dining Month and that is a beast all of its own.

If you could eat one dish for the rest of your life, what would it be?  

It would be a toss up between Turkey Tetrazzini and Taco Pie, both dishes I craved as a fat kid!  Simple, but made with love, heart and soul.

Taproom at Dubsdread
549 W Par St, Orlando, FL 32804
(407) 650-0100
taproomatdubsdread.com

Ravello at Four Seasons Resort Orlando Celebrates Global Wellness Day 2019

Tiffany Nguyen
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Ravello at Four Seasons Resort Orlando Celebrates Global Wellness Day 2019

We were invited to Four Seasons Resort Orlando to celebrate Global Wellness Day today with Ravello Chef Will Johnson and special guest Carly Paige, a local nutrition health coach and plant-based cooking instructor.

They hosted a complimentary healthy cooking demonstration and prepared health-conscious dishes featuring recipes from Carly’s book, Simply Swapped Everyday, with a focus on simplifying healthier eating habits for the at-home chef.  We were really impressed with the ease of making each dish as well as the taste.  Everything we tried was delicious and we were happy to know that they were all healthy too.

Pictures below:

Zesty lemon energy bites appetizer

Sweet potato toasts topped with guacamole

Creamy Asparagus and Pea Soup – asparagus, English peas, shallots, garlic, coconut milk, vegetable broth, chives, parsley

Thai Mason Jar Salad

Edamame, shredded carrots, red bell pepper, red cabbage, green onions, quinoa, shredded romaine, almond Thai dressing

The beautiful and talented Carly Paige showing us how to make a healthy dessert.

Berries & Chocolate Cashew Cream – Raspberries, chia seeds, cashews, maple syrup, cacao powder, vanilla extract, lemon juice

The resort also offered an array of complimentary fitness classes throughout the day.

Four Seasons Orlando hosts this annual event every year so be sure to follow them on social media to stay up-to-date on upcoming events.

Ravello at Four Seasons Resort Orlando
10100 Dream Tree Blvd Orlando, FL 32836
(407) 313-6161

Nature’s Table Features New Eco-Friendly Bowls

Tiffany Nguyen
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Nature’s Table Features New Eco-Friendly Bowls

Nature’s Table, a local fast-casual restaurant focused on healthier eating, is reducing its carbon footprint by using compostable bowls and lids at most of its locations nationwide.

The company is partnering with compostable products company World Centric to introduce the bowls and donate profits to organizations that help create social and environmental sustainability around the world – all without increasing prices for customers.

Every year, World Centric donates atleast 25% of its profits to community projects around the world.  These projects help provide basic needs for local communities and the environment.

Nature’s Table follows a flexible footprint model, meaning that they move into existing buildings instead of building brand new locations. They take an environmentally stable approach everything from their tray liners to their lightbulbs.


Greek Protein Bowl – hummus, tzatziki, olive tapenade, tomato, English cucumber, onion

California Club Sandwich – turkey bacon, turkey, tomato, lettuce, avocado on rye bread.

Toasted BBQ Pork & Slaw Sandwich – pulled pork, BBQ sauce, slaw, cheddar

Delicious healthy bowls, great tasting sandwiches, and satisfying smoothies. Highly recommended!

For more information please visit: naturestable.com

New Happy Hour Food and Drink Menu at Tony Roma’s on I-Drive

Tiffany Nguyen
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New Happy Hour Food and Drink Menu at Tony Roma’s on I-Drive

Tony Roma’s is a full service, family-friendly restaurant known for its high-quality bbq ribs and char-grilled steaks nationwide.

Everyday they offer an amazing happy hour from 4 to 7pm with drinks starting at $2.50 & $5 plates – these prices can not be beat for the quality of food and drink. Cheers!

Here are Our Favorite New $5 Happy Hour Plates at Tony Roma’s:

1. TacosKickin’ Shrimp Taco – Crispy shrimp, Kickin’ sauce, green cabbage, chives.
Pulled Pork Taco– Pulled pork, Original BBQ sauce, coleslaw.
Steak Taco – Seared sliced steak, caramelized onions, horseradish aioli, green cabbage, chives.

All of them were equally delicious!

2. Crispy Cajun Onion RingsCajun seasoned Spanish onions served with a rich remoulade sauce.

They were perfectly crispy and seasoned.

3. BBQ Pork Riblings & Fries Coated in original BBQ sauce.

This bbq plate was super affordable and super delicious.

Here are our Favorite New Tony Roma’s $5 Happy Hour Drinks:

1. Strawberry Romatini® & Cherry Vanilla Whiskey Sour Four Roses®Strawberry Romatini® – New Amsterdam® vodka, simple syrup, lemon juice, fresh-muddled strawberries.
Cherry Vanilla Whiskey Sour Four Roses® – “Yellow Label” bourbon, simple syrup, Monin® vanilla syrup, lemon juice, fresh-muddled Bordeaux cherries.

2. Tequila Sunrise Camarena®Silver tequila, orange juice, grenadine.

3. White Sangria Astica® Malbec or chardonnay, Malibu® rum, St. Germain® elderflower, DeKuyper® Peachtree® schnapps, DeKuyper® crème de banana, pineapple juice, fresh fruit.

To view the full happy hour menu please visit: https://1d2zve3mn4ws4a53nqmjcor1-wpengine.netdna-ssl.com/wp-content/uploads/2014/12/JO2443_MENU_Corporate_Drink_I-Drive-1.pdf

Tony Roma’s
8560 International Dr, Orlando, FL 32819
(407) 248-0094

 

First Look: Volcano Hot Pot opens in Kissimmee

Tiffany Nguyen
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First Look: Volcano Hot Pot opens in Kissimmee

We were invited to the grand opening of Volcano Hot Pot & BBQ, located across the street from Old Town in Kissimmee.  The restaurant was very spacious and clean and there was a variety of fresh ingredients to choose from at the buffet table.  At the dining table you each have your own soup pot and also one grill to share for the bbq.  It was a fun experience that I highly recommended to everyone!

Prices:
Adults
$24.99 hot pot
$27.98 hot pot & bbq

Kids
$10.99 hot pot
$12.49 hot pot & bbq

Prices subject to change.

How to dine at Volcano Hot Pot & BBQ:

1. Choose your soup base.Tom Yum Soup was my favorite since it had some spice in it.

2. Select your ingredients at the buffet table and conveyor belt.

3. Choose your dipping sauces.
House Sauce was my favorite.

4. Bring broth to a boil and slowly add in all your ingredients.

5. Use soup ladle to serve ingredients to your plate or bowl.  Then enjoy!

Save room for dessert!

Volcano Hot Pot
5877 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746
(407) 986-555

Brunch at Felipe Rodriguez Tequila House in Thornton Park

Ricky Ly
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Brunch at Felipe Rodriguez Tequila House in Thornton Park

The newest place to open in Thornton Park is Felipe Rodriguez Tequila House, a Mexican inspired bar brought to us by the people behind Graffiti Junktion and now Dexter’s. Fittingly, their opening date was Cinco De Mayo.

The place has undergone quite a renovation inside from its time as Graffiti Junktion with gorgeous new handcrafted cedar wood planks and beautiful pieces from Washburn Imports. It’s definitely a place you wouldn’t mind coming to try a few of their over 60 tequilas available as well as some of their dishes crafted by Executive Chef Greg Weisner.

Chef Drew, who had his first cooking class when I was 7 or 8 years old, went on to graduate from Johnson and Wales University in the Culinary Arts Program and has been a chef for 35+ years. “I was inspired by my mom who was a chef in our home’s gourmet kitchen and our family’s housekeeper and cook, Claritha Roux (known to us kids as Reesie),” he says.

Since then he has worked in corporate to private restaurants, as well as resorts and even stage shows, and notably started at Dexter’s in mid 90’s as Opening Executive Chef of Thornton Park.

For research into the new menu at Felipe Rodriguez, chef Drew traveled to Mexico multiple times to get the flavors down.

“The inspiration was to create an authentic Cocina Mexicana (Mexican Kitchen), where everyone is welcome and should feel at home,” he said.

Chef Drew tells us he has a keen knack for matching flavors and colors making a dish taste good and also look desirable – and it shows.

The empanadas here are special – crispy and delicately crunchy, made in small batches with flavors and stuffings changing often. The Chicken Tinga Empanadas, a savory empanada with a delightful smoky tomato chipotle flavored chicken and cheese stuffing comes from one of Felipe’s chef’s, Andrea, who lived outside of Mexico City.

The menu for lunch has a variety of different tacos and is in current progress of expanding. All salsas are fresh made and flavored with a multitude of serranos, chipotles, poblano peppers, fresh cilantro and garlic.

There are over 60 tequilas available at Felipe Rodriguez with tequilas of note at Felipe’s including Don Julio’s 1942, Clase Azul, and Casamigos. It’s also important to note that the Tequila House’s well Tequila, Maestro Dobel is a mid shelf Tequila at most other restaurants.

For brunch, there’s even bottomless Preston Tequila Sangrias available to order here at Felipe Rodriguez.

The new brunch menu runs on Saturdays and Sundays from 11am-4pm, featuring Bottomless Mimosas ($14)and Bottomless Preston Tequila Sangria ($17) as well as fabulous Huevos Rodriguez, a delicious and beautiful rendition of Huevos Rancheros with grilled black bean and cheese quesadilla, served with a side of two eggs and a dollop of salsa fresca, crema blanco, and verde sauce.

Bottomless Mimosas ($14) and Bottomless Preston Tequila Sangria ($17) on Saturday and Sunday 11am-4pm.


Huevos Rodriguez – grilled black bean and cheese quesadilla, two eggs, salsa fresca, crema blanco, verde sauce

Aunt Lisby’s Breakfast Bowl – chorizo grits, cumin scrambled eggs, salsa fresca, smokey chipotle


Felipe’s Chimichurri Skirt Steak – chargrilled skirt steak, two eggs, bell peppers, onions, grilled tortillas


Definitely put Felipe Rodriguez on the list to try for brunch ASAP!

Felipe Rodriguez Tequila House
900 E Washington St, Orlando, FL 32801
feliperodrigueztequilahouse.com

The Macallan Scotch Dinner at Christner’s Prime Steak & Lobster – Friday June 21

Ricky Ly
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The Macallan Scotch Dinner at Christner’s Prime Steak & Lobster – Friday June 21

The Macallan Scotch Dinner at Christner’s Prime Steak & Lobster
Friday, June 21 at 7 p.m.

You are invited to join us  on June 21 as we co-host The Macallan Scotch Dinner at the legendary Christner’s Prime Steak & Lobster restaurant.

Founded in 1824, The Macallan is easy to love immediately featuring both great entry-level Scotch (like The Macallan 12 Year) and some of the most coveted bottles for serious collectors.

The menu includes the very special 2019 release and third batch in the highly sought after Rare Cask series from The Macallan. Much like its predecessor, batch three is comprised of whisky drawn from 50 European oak sherry butts. The stunning amber liquid was bottled at 43% ABV. Created to show the complexity and depth that can be achieved through aging, Rare Cask comes from a broad selection of casks, including American oak sherry casks and European oak casks – a large number of which are first-fill. The result is a complex, fruity whisky, with aromas of vanilla, raisins, apples and sweet citrus. The palate offers warming notes of oak, vanilla and chocolate before developing into a lighter, citrus led finish.

Enjoy a four-course dinner among new and old friends featuring a USDA Prime Ribeye, plus signature offerings from Christner’s.

Macallan Scotch Dinner Menu
Onion Ring Stuffed with Fried Oysters
Beefsteak Tomato with Sliced Onions
USDA Prime Ribeye with Chateau Potatoes and Asparagus
Carrot Cake

Featured Scotch
Macallan 12 Year Sherry Cask
Macallan 12 Year Double Cask
Macallan 15 Year Triple Cask Mature
Macallan Rare Cask Batch No. 3, 2019 Release

Macallan Scotch Dinner at Christner’s Prime Steak & Lobster
Friday, June 21 at 7 p.m.
$145 per person including tax and gratuity.

No substitutions or sharing, please. Menu subject to change.
Reservations required by calling 407.645.4443
729 Lee Rd, Orlando, FL 32810

Christner’s Prime Steak & Lobster has been owned and operated by the Christner family since 1993 and remains an award-winning favorite of the Orlando community. Christner’s Prime Steak & Lobster offers a rich history of exceptional quality, meticulous service and only the finest USDA Prime steaks, fresh seafood and outstanding wine and spirits.

First Look: Eola General Located Steps from Lake Eola

Stephanie Scelsi
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First Look: Eola General Located Steps from Lake Eola

We were invited to join Margot, aka The Wandering Maven, for a media event at Eola General. A couple blocks over from Lake Eola, you will find a quaint, little 1937 building turned restaurant (previously occupied by The Handy Pantry) reminiscent of a general store. Complete with picnic tables outside, it’s the perfect spot to enjoy coffee and breakfast, lunch sandwiches, and charcuterie boards with wine.

If you need your morning cup of coffee, stop on by for some delicious coffee, cold brew, or my favorite, the coconut cold brew, from their vendor Wavelength Coffee. 

The popular neighborhood choices are their snack boards which we were able to sample. Their three “boards” include the Daily Cheese Sampler, House-Made Jerky Plate, and the Pickle Plate.

The Cheese Sampler offers selections by La Femme du Fromage, which you may have seen at East End Market. The House-Made Jerky Plate includes marinated beef jerky, pickled chow, and boiled peanuts. And the Pickle Plate is an array of house made pickles with lemon aioli and mustard.

My personal favorites were easily all the cheeses and marinated jerky. You can also enjoy a nice white wine or rose from Eola General’s partner Curate Art + Wine while on the patio with your snack board!

All of their sandwiches come with kettle chips and one side. With the popular options like The General (chicken and waffle sandwich), The Bagel (scrambled eggs, bacon, cheese, arugula, and aioli), and Buffalo Cauli (Buffalo Cauliflower, braised greens, seasoned tomatoes, and citrus cilantro cashew sauce), it’s easy to find a favorite. 

Mine happened to be the French Dip complete with house roast beef, caramelized onions, cheese, horseradish creme and au jus on the side. I loved how the French bread was perfectly toasted and there was not too much, so it did not over power the fillings. The combination of roast beef along with the melted cheese was delicious especially dipped in the au jus. I was pleasantly surprised with how tasty the kettle chips were. They had the right amount of crisp with a light seasoning to pair well with any sandwich. Other side options include boiled peanuts, southern slaw, potato/chicken/tuna salad, or fruit salad.

Eola General is all about supporting local business so they will be partnering with a new vendor soon called Swan City Bagels. They are a craft bagel & schmear start-up, so you will definitely want to stay tuned. Stop on by the “one stop picnic shop” for a lovely family and pet-friendly experience.

A Taste of France In A Summer Picnic #EuropeanTaste #EnjoyItsFromEurope

Ricky Ly
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A Taste of France In A Summer Picnic #EuropeanTaste #EnjoyItsFromEurope

It’s summertime, and what better time to explore the European and French hillside and vineyards for a picnic. From flavorful sardines to fruit jams, there’s so much to explore inside the European pantry for that summer picnic basket. And for those who aren’t able to make it over, there are ways to taste some of the flavors of Europe without traveling there.

Orchestrated by The French Food and Drink Federation (ANIA), and funded in part by the European Union, the European Taste Experience Campaign was set up to create awareness for the variety of European products available on the U.S. market and to suggest ways that American consumers can incorporate those into their diets, recipes and lifestyles.

The food processing industry is the #1 industrial sector in France in terms of revenue and employment: “ANIA supports more than 17,000 companies daily in developing healthy, safe and sustainable products for local and export markets.”

Their marketing campaign can be found through searching for the hashtags #EuropeanTaste and #EnjoyItsFromEurope. As part of this campaign, they sent to us a box of various specialty foods from France which you may find perfect for a picnic.

Here’s Five Ingredients of a French Picnic

1. Henaff – Pork Liver Confit with Black Peppercorn – A rich and creamy recipe made withpork liver, cognac and black peppercorn, all natural.

A leading manufacturer of tinned foods since 1907, Hénaff is now indisputably the leader of tinned pates and rillettes in France through a unique and distinctive quality policy. As a family-run independent company in the very west of Brittany, Hénaff owes its success to their quality of the products they manufacture, the outstanding professional integrity of their workers, and the dedicated commitment of their management to developing the region and respecting the environment.

Henaff company is a family-owned companies that produce premium quality, stable shelf-life (4 years) products from France. They manage the entire process, starting in the slaughterhouse, using only premium cuts of pork such as ham and fillet in their recipes. The results of this company processes is exceptionally high-quality gourmet products. The products pair perfectly with cheese, charcuterie appetizers, and a glass of wine. As shelf-stable consumables, they would make a perfect addition to gourmet a gift basket.

2. Connetable – Wild-Caught Sardines in Olive Oil

French sardines are so unlike other sardines found in the U.S. and other places, larger fish yet with a lighter, less fishy taste. In operation for over 150 years (founded in 1853), Connetable is one of the oldest canneries in the world. A tradition of quality has remained with the family run company through generations even to this day with every fish being gutted by hand to maintain its flavour before being carefully hand packed, Connetable combine both traditional and modern methods of manufacturing through the production. A variety of tinned fish in attractive packaging is available including sardines, tuna, mackerel, anchovy, trout and salmon. Connétable is certified by the Marine Stewardship Council meaning all their products are sustainable and benefits the marine environment whilst also providing great quality food.

3. SUR LES QUAIS – Mustard with Truffle Oil – Perfect For Sandwiches

Perfect for sandwiches, this mustard with truffle oil is made by Sur Les Quais, a brand of delicatessen and gourmet created by enthusiasts of good, beautiful and travel – founded in 1999 in Paris, capital of gastronomy and crossroads of culinary worlds.

4. Les Comtes de Provence – Organic Raspberry Fruit Spread with seeds

This sweet fruit spread is perfect on a fresh French croissant, with a nice texture from the seeds in the spread. Since 1986, “Les Comtes de Provence” has been recognized and rewarded at the highest level with the “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, as a showcase for French know-how all over the world.

Fruit is placed at the heart of their culinary creations, fruit as a never-ending source of delicious or diet recipes and the image of French and Mediterranean culinary lifestyle.

Les Comtes de Provence provides you a complete range of fruit base products : Mediterranean Jams, “Old-Fashioned” Jams, Organic Jam, Traditional “Pure fruit” Compotes, Organic and Provencal Honeys, Culinary Preserves, Diet Jams.

5. Vichy Pastilles – Mints

End the picnic with a refreshing Vichy Pastilles, a French confectionery produced in the town of Vichy, department of Allier, France. These mints have been made in Vichy since 1828, when a local pharmacist figured out how to extract the minerals from the town’s famous thermal waters. He mixed the extract with sugar and natural mint flavors, and produced the tablet. A favorite of the Empress Eugenie, the octogonal pastilles were immensely popular in the nineteenth century, not only for their reputed ability to cure heartburn but for their fresh minty flavor. The vogue for thermal waters has passed, but the candies remain, a testament of their tastiness. Nowadays, they include sugar and are flavoured with mint, lemon, or aniseed.

For more information, visit https://events-export.businessfrance.fr/europeantaste-us/home/

BurgerFI at Margaritaville Blvd opens in Kissimmee

Ricky Ly
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BurgerFI at Margaritaville Blvd opens in Kissimmee

BurgerFi is a fast casual restaurant chain focusing on all-natural burgers. Only the top 1% of natural Angus beef is used, sourced from the best ranches. The beef used is free of hormones, antibiotics and steroids. They also offer keto, gluten-free and veggie burgers, as well as a plant-based burger for vegans.

The latest BurgerFi in our Orlando area has now opened on Margaritaville Boulevard in West Kissimmee. This new location for the burger restaurant is just outside the new Margaritaville Resort Orlando and the brand new Island H20 Live! Water Park.

The new location is also in an area known as Margaritaville Sunset Walk, a retail and dining complex created by Margaritaville Resort Orlando. Over 15 food and beverage locations will be available amongst plenty of green space. Also coming is a new concert pavilion for live music, children’s entertainment area and a state-of the-art move theater.

Inside, the restaurant is clean and modern, with industrial metallic tables and chairs, rustic lighting, and wood accented features. The cooks in the back, lead by manager Megan, are busy working the line from grilling up burger patties to frying up onion rings and hand-cut house potato fries, to mixing up a new milkshake.

Though they are most known for their Top 1% beef burger patties, the menu does also includes hand-cut fries, Grilled Chicken sandwiches, and frozen custards.

There’s also a nice selection of local and regional beers on tap from Cigar City Brewing to Orlando Brewing and Crooked Can Brewery and more. (Tip: On Thursdays, the beer and wine are 50% off here – I call it Thirsty Thursdays).

For vegetarian and vegan friends, they serve the vegetarian VegeFi – a special house-made veggie quinoa based burger, and the popular vegan plant-based Beyond Burger as well as frozen custard desserts.

From time to time, BurgerFi also features limited edition special burgers benefitting charities such as St. Jude Children’s Research Hospital.

Customers can order from the counter, but this location is so new it’s got two new self-service kiosks with an option for facial recognition to remember your past orders. This special kiosk also will remember customers’ past orders if they’ve entered a phone number or credit card.  The future is here!

BURGERFI CHEESEBURGER
Double Natural Angus Beef, Double American Cheese, Lettuce, Tomato, BurgerFi Sauce
Available as Single Burger

THE CEO
Double Wagyu + Brisket Blend Burger, Homemade Candied Bacon-Tomato Jam, Truffle Aioli , Aged Swiss Cheese

BREAKFAST ALL DAY BURGER
Natural Angus Beef, Bacon, American Cheese, Maple Syrup, Fried Egg, Hash Brown, Grilled Onions, Ketchup

VEGEFI BURGER
Crispy Quinoa + Fresh-Cut Veggie Burger, White Cheddar, Lettuce, Tomato, BurgerFi Sauce on a Multigrain Bun or green style
*VegeFi patty contains cheese and is cooked in peanut oil

BEYOND BURGER
100% Plant-Based Beyond Burger® From Beyond Meat®, American Cheese, Ketchup, Mustard, Mayonnaise, Lettuce, Tomato, Pickles, Onions

GRILLED CHICKEN SANDWICH
Free-Range, All Natural, Chicken Breast, Lettuce, Tomato, Honey Mustard BBQ Sauce

Urban style onion rings and chili cheese fries

BurgerFI at Margaritaville Blvd
3298 Margaritaville Boulevard, Kissimmee, FL 34747
https://order.burgerfi.com/locations/FL/margaritaville-blvd/72290

5 Limited Time Menu Items to Try at Sonny’s BBQ This Summer

Tiffany Nguyen
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5 Limited Time Menu Items to Try at Sonny’s BBQ This Summer

Sonny’s BBQ, the Gainesville founded bbq restaurant chain recently unveiled new limited time menu items. 

Here are the five new dishes available this summer at Sonny’s BBQ:

1. Brisket & Mac Egg Rolls Loaded with Chopped Brisket, mac & cheese, and Pepper Jack cheese. Served with a side of Smokin’ ranch for dippin’. $7.99

2. Brisket Grilled CheeseChopped Brisket tossed in queso, topped with cheddar cheese and sandwiched between two pieces of toasted garlic bread. $8.99.  Pictured is three orders.

3. Smoked & Spicy Wings Their signature Smoked Wings smothered in their new Spicy Sweet BBQ Sauce. Served with a side of ranch for dippin’. $9.99

4. Loaded Hot TotsCrispy Hot Tots piled high with your choice of Pulled Pork, Pulled Chicken or Chopped Brisket and loaded with queso, fried onion straws and our new Spicy Sweet BBQ sauce. $8.99

5. Hot Link & Pimento Cheese BurgerOur Certified Angus Beef patty and Hot Links stacked with smoked pimento cheese, banana peppers on a toasted bun or garlic bread. $9.99

For more information, please visit: sonnysbbq.com/promos/smoke-and-fire

Interview with Bar Chef Brenda Mulero of Highball & Harvest at The Ritz-Carlton Orlando

Ricky Ly
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Interview with Bar Chef Brenda Mulero of Highball & Harvest at The Ritz-Carlton Orlando

Summer is here in Central Florida and with #WorldCocktailDay just passing by, it seems to be the perfect time to talk about cocktails with one of our favorite restaurants in Orlando – Highball and Harvest set inside The Ritz-Carlton Orlando, Grande Lakes. It’s a unique farm-to-table restaurant which sources fresh produce and herbs from the resort’s 7,000-square-foot garden at Whisper Creek Farm, featuring Southern-inspired cuisines and craft cocktails.

We chat with Highball and Harvest’s Bar Chef Brenda Mulera, where their hand-crafted cocktails are infused with seasonal fruits and herbs, and create a culinary adventure that is as inspiring as it is memorable.

Chef Mulero makes all the ingredients in the cocktails by hand and finds joy in customer’s pleasure with her inspired drinks.

Interview with Highball & Harvest Bar Chef Brenda Mulero

Tell us about your background and your education – How did you get interested in the bar scene?

I started from zero at the bar. When I started my career at The Ritz-Carlton I started in the back of the house. A lot of what I learned there as well as skills in the kitchen I acquired from my mother when I was younger then translated into skills I applied when I made the move to go to the front of the house as part of the bar team where I now assist with hand making all the bitters, syrups, etc.

Tell us what a typical day is like for you as you begin to prepare all your cocktail ingredients from start to finish.

I start by making a list of what needs to be done for the day. I’ll take inventory of what the bar needs, prioritize and then get to work. Some of the items I make for the bar such as the juices are squeezed daily however some of the bitters/syrups have a longer shelf life and don’t have to be made every day.

What are some of the biggest obstacles you have overcome to get to where you are today? What is your proudest moment?

The cocktail world is predominantly male and one of the biggest challenges for me is not only being a woman but also being a woman whose first language is Spanish and does not really drink often. My proudest moment was when I got the position I am currently in. To me it meant I had overcome all the challenges that were placed in my way and I have finally “made it!”

What are some of the most important things you have learned as Bar Chef at The Ritz-Carlton?

This is a tough question, I feel like I am constantly learning because I am in a position that is ever-changing. So many things factor into what I do like cocktail trends, seasonal ingredients and so on that I feel as though I am constantly learning and trying to stay up to date in my field by reading relevant blogs, magazines, etc. I am always adapting my approach and experimenting. I have also learned how gratifying it can be when someone enjoys a cocktail whose component is one I’ve made.

What are some of your favorite cocktails to make?

I would say the Doc Holliday is probably one of my favorites to make. The entire cocktail is comprised of components that are all house-made like the ginger syrup, the ginger beer and the blueberry cordial.

What are some signature cocktails that can be found only at your resort?

All of our current signature cocktails can only be found at the hotel, particularly at Highball & Harvest. Most if not all include ingredients I have created for the bar team.

What are some good bar bite suggestions to pair with your cocktails?

It would depend on the cocktail because they’re all so different in taste and flavor profile but if I had to pick one, the Pimento Cheeseburger pairs well with just about everything.

You take so much pride in your cocktails, I love it – how do you choose your ingredients and sources for your cocktails?

Thank you!  I am always in search of new ingredients and what is in season but I particularly am always looking for ingredients/sources I have never tried or seen before.

What are some great refreshing cocktails you recommend for this summer to enjoy at Highball and Harvest?

We are rolling out a new cocktail menu in a few weeks and I would recommend one of the new ones, the “Midnight Sun” which has Woodford Reserve, my own recipe for a blueberry shrub and fresh lemon juice. It’s light, refreshing, and can be enjoyed as a cocktail by the pool or with dinner.

For more information, visit:

Highball & Harvest
4012 Central Florida Parkway
Orlando, Florida 32837 United States

(407) 393-4422

First Look: Paris Banh Mi Café Bakery opens in the Mills 50 District

Tiffany Nguyen
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First Look: Paris Banh Mi Café Bakery opens in the Mills 50 District

For Hien & Doan Tran, after many years of pondering about having their own café bakery so that they can bake their fine French breads and pastries for all to enjoy, their dream has finally come true!

Paris Banh Mi Café Bakery is a family owned, offering authentic French breads, pastries, desserts, coffee and boba drinks made with the finest and freshest of ingredients.

They offer customers a place where family, friends, and students can spend quality time together. Every day they are working to add more premium products and healthier options for their customers. It is also very important for them to engage with the community and support them to achieve their own mission.

They invite you to walk through their doors and let the sweet smell of sugar, spice, almonds, and cream wash over you. Order a Vietnamese sandwich (banh mi), boba tea, take a look in their bakery case and dessert selections and select some goodies to take home to share.

Top Three Things to Order at Paris Banh Mi Café Bakery:

1. Banh Mi


Best in town by far – they baked their own bread.  Grilled pork (front) and special combination (back).  Only $5!


2. Boba tea 
My favorite was their Milk Cheese Tea Foam with boba.


Paris by Night with boba was also pretty good.

3. PastriesGrab a tong and a tray and pick your own pastries. So much fun!






4. Desserts

They offer a variety of desserts including cakes available for purchase.

Daily specials:

All subs and baked pastries: buy 5, get 1 FREE.

Drinks: buy 2, get 1 FREE.

The owner informed us that they only have one location.

Paris Banh Mi Café Bakery (located near Lazy Moon)
1021 E Colonial Dr, Orlando, FL 32803
(407) 866-2012
parisbanhmicafebakery.com

All-New TODAY Cafe Opens at Universal Orlando Resort

Ricky Ly
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All-New TODAY Cafe Opens at Universal Orlando Resort

The new TODAY Cafe allows guests to experience the Studio 1A Themed Cafe, designed to feel like stepping onto the iconic TODAY show set along with specialty food and beverage options.

The TODAY Cafe replaces the Beverly Hills Boulangerie at Universal Studios Florida which focused on baked goods, coffee and sandwiches. It’s set in an ideal location for those guests who enter the park in the morning and are looking for breakfast, lunch, or a snack to nourish and power them through the day as they start their adventure through Universal Studios.

Every day menu options include fresh, in-house baked pastries, salads, sandwiches and specialty, locally-roasted coffees including a unique blend made exclusively for the TODAY Cafe. Guests can grab items on-the-go, or enjoy their meal any time of the day at seating both inside and outside in an area designed to look like the TODAY Plaza.

The TODAY Cafe also offers specialty breakfast options like avocado toast and an organic acai bowl to New York-inspired sandwiches and salads.

The TODAY Show is America’s number-one morning show and the restaurant venue is totally inspired by the show – complete with stage lighting and vibrant orange theming – as well as top headlines from TODAY’s live broadcast.

The anchors of the show, Savannah Guthrie, Hoda Kotb, Al Roker, Carson Daly, Craig Melvin, Jenna Bush Hager, Sheinelle Jones, Dylan Dreyer, Willie Geist and others, helped to inspire the one-of-a-kind experience that can only be found at Universal Studios Florida.

One of the standout features of the TODAY Cafe menu are the seasonal dishes inspired by co-anchor Al Roker’s favorite recipes.

Al’s Avocado Toast – The first seasonal dish is Al’s Avocado Toast, inspired by the one and only Al Roker! This dish features smashed avocados, cherry tomatoes, artichokes, roasted red onions, tomato aioli, toasted farmhouse white, served with bread & butter pickles.

Top menu highlights include a new twist on a classic Italian sandwich piled high with porchetta, spicy capicola, provolone, roasted tomato, arugula, basil aioli on a crunchy baguette, and an Asian-inspired chicken salad that will combine baby arugula, cabbage, radicchio, shitake mushrooms, daikon sprouts, wasabi cashews and soy peanut vinaigrette. Additionally, in tribute to a long running tradition in the fourth hour of TODAY, guests can enjoy wine and beer on tap with a delicious cheese platter for two.

Mulberry Street Italian Sandwich – Porchetta, spicy capicola, coppa, provolone, arugula, roasted tomato, basil aioli, on a crusty baguette

My favorite salad – the SOHO Salad – roasted cauliflower, Brussels sprouts, arugula, farro, avocado, prosciutto, lemon vinaigrette

I <3 Vegan-  Roasted Portobello mushrooms, peppers, zucchini, carrots, vegan jalapeno cheese, sun-dried tomato pesto, pressed cranberry artisan bread

Here is the current menu for the TODAY Cafe as of May 2019:

Breakfast Sandwiches

Egg White Florentine (UD) – $8.99
cheddar cheese, oven roasted tomato, spinach on ciabatta with fresh fruit

Bagel Toast (UD) – $8.99
almond butter, Nutella cream cheese, bananas, strawberries, chia seeds, toasted almonds, semi-sweet chocolate chips with fresh fruit

Ham, Egg & Cheese (UD) – $8.99
shaved ham, cheddar cheese on ciabatta with fresh fruit

Bowls

Overnight Oats (UD) – $6.99
old fashioned oats, almond milk, agave, chia seeds with seasonal berries, toasted coconut and toasted almonds

Acai Bowl (UD) – $9.99
topped with strawberries, organic granola, bananas, toasted coconut and chia seeds

Pastries

Cookies (UD) – $2.99
Chocolate Chip, Oatmeal Raisin

Croissants & Kruffins (UD) – $3.49
Assorted croissants, kruffins and palmiers

Muffins, Brioche & Cupcakes (UD) – $4.99
Assorted muffins, brioche and cupcakes

Cheesecake & Cream Puffs (UD) – $5.49
Assorted cheesecakes on a stick and cream puffs

Cakes (UD) – $4.69
Assorted tortes, cakes, Napoleons and Tiramisu

Eclairs (UD) – $4.49
Chocolate or Vanilla

Tarts (UD) – $5.39
Assorted fruit tarts

Sandwiches

The Carnegie Platter (UD) – $13.99
hot piled high pastrami, Swiss cheese, deli mustard, toasted rye served with potato salad

The Big Apple Cheese Platter (UD) – $11.99
cheddar, Swiss, pepper jack, red delicious apples, roasted tomatoes on grilled farmhouse white bread served with potato salad

30 Rock Midtowner Platter (UD) – $12.99
shaved roasted turkey, smoked gouda, tomato aioli, pressed cranberry artisan bread served with potato salad

I Heart Vegan (UD) – $12.99
roasted portobello, peppers, zucchini, carrots, vegan jalapeno cheese, sun-dried tomato pesto, cranberry artisan bread, served with fresh fruit

Little Italy Caprese Platter (UD) – $12.99
fresh mozzarella, vine-ripened and oven roasted tomatoes, basil, basil aioli, warm ciabatta served with fresh fruit

The Bulls & The Bears Platter (UD) – $13.99
smokey beef brisket, cheddar cheese, arugula, pickled red onion, horseradish cream, warm crusty baguette served with potato salad

Mulberry Street Italian Platter (UD) – $12.99
porchetta, spicy capicola, coppa, provolone, roasted tomato, arugula, basil aioli, crusty baguette served with potato salad

Al’s Avocado Toast (UD) – $11.99
smashed avocados, cherry tomatoes, marinated artichokes, roasted red onions, tomato aioli, bread & butter pickles

Salads

The Traditional (UD) – $9.49
Caesar style, housemade croutons, Parmigiano-Reggiano

Kale with Oven Roasted Chicken (UD) – $12.49
shaved fennel, red delicious apples, sun-dried cranberries, toasted pumpkin seeds, goat cheese, maple dijon vinaigrette

SOHO (UD) – $12.49
roasted cauliflower, Brussels sprouts, arugula, farro, avocado, prosciutto, lemon vinaigrette

Roasted Root Beets & Carrots (UD) – $10.99
baby spinach, quinoa, edamame, avocado, gorgonzola, toasted walnuts, honey dijon vinaigrette

Chinatown Chicken Salad (UD) – $12.49
baby arugula, napa cabbage, radicchio, shiitake mushrooms, daikon sprouts, wasabi cashews, soy peanut vinaigrette

Afternoon Treats
Cheese Platter for 2 (UD) – $18.99
selection of cheeses accompanied by grapes and crackers

 

New Vietnamese Menu Dishes at Viet Garden in Orlando’s Mills 50 District

Ricky Ly
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New Vietnamese Menu Dishes at Viet Garden in Orlando’s Mills 50 District

The long-time favorite Viet Garden, one of the first Vietnamese restaurants in Orlando’s Mills 50 District, recently changed hands to new owners, Mr. and Mrs. Vi Tu.

Mrs. Vi Tu after 18 years working in the nail salon business, decided to take her love of cooking full time through this new venture with her husband, who thankfully has restaurant management experience locally.

There are a few special Vietnamese dishes you can now find at Viet Garden but nowhere else, such as: Vietnamese fried rice cake (banh bot chien), special Vietnamese crab and shrimp udon noodle soup (banh canh cua), and many others to come. She is working on creating new special unique dishes that hopefully will bring high satisfaction to her customers.

We recently tried a few of their new dishes on a recent visit.

Special Fried Chicken and Fried Rice (Com Chien Ga Xoi Mo)

The special chicken and fried rice dish was superb – a nice dark quarter leg of chicken with house fried rice – it is not fried in a traditional sense, but cooked in its own oils. The chicken was juicy.

Vietnamese shrimp, crab and pork spring roll

I loved the shrimp, crab and pork fried Vietnamese spring rolls, which used a slightly different style of wrap than typical Vietnamese spring rolls.

Vietnamese roasted quail appetizer

Another special is the Vietnamese roasted quail appetizer served with salt, pepper, and lime – a crispy, crunchy delightful dish, perfect for eating with beer.

Vietnamese iced coffee

Mrs. Tu tells us that she began to find her love of food through her mom’s dishes.

“In my early childhood, I became very fond of the traditional Vietnamese dishes like clear noodle soup, pho, and congee.”

“Some dishes I began to enjoy cooking are Hu Tieu Nam Vang, shrimp crab spring roll, and last udon noodle soup with crab. This inspiration came early on from my mother when I ate her cooking and along with my family to take care of, I want to give them the best through my cooking.”

When asked what is the secret to good Vietnamese food, she says that “with cooking good Vietnamese food, there is no secret. When I cook, I put all of my passion into it with the intention of giving my best to my customers.”

Viet Garden
1237 E Colonial Dr, Orlando, FL 32803
http://www.vietgardenorlando.com/

House of Blues at Disney Springs Debuts New 2019 Menu Items

Ricky Ly
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House of Blues at Disney Springs Debuts New 2019 Menu Items

The House of Blues at Disney Springs overflows with art – from the decor to the music to the food. The restaurant itself is surrounded by touches of eclectic, contemporary and traditional southern art, especially folk art. Looking around, you could feel the soul and heart that was put into each piece of art adorning its walls.

There’s nightly live entertainment from local bands to rockstar karaoke acts. It’s also the home to some very soulful, flavorful Southern-inspired dishes.

The very first House of Blues opened its doors in a converted historical house in Cambridge, Massachusetts in 1992 and is home to live music, original folk art, and delta-inspired cuisine.

The House of Blues grew out of founder Isaac Tigrett’s love for the unique American art form known as the “the Blues” – the founder aimed to introduce the world to the music of the rural south, including the Blues, Rhythm and Blues, Gospel, Jazz and Roots-based Rock & Roll.

Canadian comic actor Dan Aykroyd (Saturday Night Live, Ghostbusters, Blues Brothers 2000) is a co-owner of House of Blues, and can sometimes be found on the building premises enjoying a meal or perusing the merchandise shop, if you look closely enough.

We were excited to have the opportunity to try some of these new dishes as well as some classic crowd favorites.

New House of Blues Dishes:

Country Fried Steak – I enjoyed the hint of peppery spice from this dish, a crispy fried USDA Prime flat iron steak, swimming in a sauce of andouille country gravy, and a nice heaping of roasted garlic mashed potatoes, herb salad

The Yardbird – A bourbon-butter-brushed fried chicken breast, with slaw, buffalo aioli and dill pickles, also available simply grilled. Tasty, crunchy, fabulous fried chicken sandwich.

Classic Favorites:

Voodoo Shrimp – You can really taste the New Orleans creole roots of this dish, a sautéed shrimp in a spicy, flavorful, deep Abita Amber beer reduction sauce served over jalapeño-cheese cornbread. It reminds me of a dish I had at Brennan’s in New Orlean’s French Quarter.

Juicy Lucy – The cheesey hamburger made with a beef-and-bacon grind patty stuffed with provolone cheese and topped with crispy jalapeños, roasted tomatoes, and chipotle mayo

Bourbon Bread Pudding – a taste of heaven on a plate – this bread pudding has hints of cinnamon, nutmeg, sugar, and that sweet sweet butter. Fluffy and intoxicating.

Full List of New House of Blues Dishes and Drinks:

Appetizers

  • BBQ Brisket Nachos: Slow-smoked BBQ brisket, house-cut tortilla chips, aged cheddar, avocado, roasted corn salsa, red onion, cotija cheese
  • HOB Wings Served Three Ways: Texas BBQ Wings – with crispy onion, cilantro, ranch dressing; Nashville Style – with B&B pickles, blue cheese dressing; and Buffalo – with slaw, shaved habanero, blue cheese dressing
  • Double Dip Deux: Pimento dip and avocado salsa with house-cut tortilla chips
BBQ Brisket Nachos

Flatbreads

  • BBQ Chicken: Memphis sweet BBQ sauce, mozzarella and gouda, cilantro, smoked pulled chicken, cilantro crema, pickled red onion
  • Margherita: Roasted garlic, mozzarella, balsamic tomato, basil and feta

Sandwiches and Burgers

  • The Yardbird: Bourbon-butter-brushed fried chicken breast, with slaw, buffalo aioli and dill pickles, also available simply grilled
  • Impossible Burger: Built 100 percent Vegan with Impossible™ burger patty, American cheese, shredded romaine, secret sauce and dill pickle chips

Entrées

  • Country Fired Steak: USDA Prime flat iron steak, served with andouille country gravy, roasted garlic mashed potatoes and herb salad
  • Smoked Chicken: Half bird served with BBQ beans, slaw, B&B pickles, southern street corn, jalapeño cheese cornbread and a medley of signature sauces

Cocktails

  • Frisky Whiskey: Woodford Reserve bourbon, Luxardo Sangue Morlacco, lemon, orange, simple syrup
  • South of Manhattan: Buffalo Trace bourbon, Sazerac rye, Luxardo Sangue Morlacco, Martini & Rossi sweet vermouth, Peychaud’s bitters, Luxardo cherry, lemon
    Strawberry Fields: Captain Morgan spiced rum, Disaronno amaretto, strawberry, passion fruit, mint, lime
  • Royal Orleans: Crown Royal Apple whiskey, ginger, lime, mint
    Dark Night: Gosling’s dark rum, Fuji apple, lemon, simple syrup, hibiscus, mint, ginger beer
  • All Night Long: Hendrick’s gin, Cointreau, raspberry, lemon, mint, simple syrup
    Black & Blues: Ketel One Botanical Cucumber & Mint vodka, cucumber, blackberry, lemon, simple syrup

“We are excited for guests to try our new menu, and we are truly proud of the work that the House of Blues’ executive culinary team put into each item,” said Jason Petrina, General Manager, House of Blues Orlando. “Our very talented team methodically crafted a selection of made-from-scratch dishes that stay true to the menu’s signature flavor profiles, while introducing both new and familiar ingredients that complement favorites. We are confident that this new menu will be an instant hit!”

House of Blues at Disney Springs
Address: 1490 Buena Vista Dr, Lake Buena Vista, FL 32830
For more information on House of Blues Orlando, please visit www.HouseofBlues.com/Orlando, or call 407-934-2583.

BurgerFI’s Limited Edition Venezuelan Arepa-Inspired Street Snack Burger

Ricky Ly
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BurgerFI’s Limited Edition Venezuelan Arepa-Inspired Street Snack Burger

BurgerFI is known for crafting their all-natural burgers using natural Angus beef, free of hormones, steroids and antibiotics. Their menu also includes hand-cut fries, Veggie burger, Grilled Chicken sandwich, a veggie quinoa based burger, and a plant-based Beyond Burger as well as frozen custard desserts. From time to time, they feature limited edition special burgers.

In honor of National Hamburger Month, BurgerFi has launched a new twist on a classic street food dish with roots in the Venezuelan Arepa (corn cakes).

The Venezuelan street-food inspired Street Stack features Griddle Corn Cakes (arepas), an All-Natural Angus Beef Patty, melted White Cheddar and Mozzarella Cheeses and Smoky Bacon & Charred Jalapeno Pico de Gallo. Also, $1 from each sandwich will go back to St. Jude Children’s Research Hospital to help end childhood cancer.

Here Is A Look at the BURGERFI Street Snack Burger in all its Glory:

The Street Stack burger – cheesy and glorious with a sweet corn cake bun

Very good Onion Rings from BurgerFI – a nice light crunch to them

CRY + FRY – Hand-Cut Fries, Double Battered Onion Rings “Urban Style” with garlic aioli sauce

BurgerFi will also be offering $5 BurgerFi Cheeseburgers on National Hamburger Day on Tuesday, May 28.*

538 S Park Ave, Winter Park, FL 32789
https://burgerfi.com/

First Look: 20th Anniversary of Shula’s Steak House at Walt Disney World Swan and Dolphin Resort with Coach Don Shula

Tiffany Nguyen
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First Look: 20th Anniversary of Shula’s Steak House at Walt Disney World Swan and Dolphin Resort with Coach Don Shula

We were recently invited to a media cocktail hour at the flagship Shula’s Steak House at Walt Disney World Swan And Dolphin Resort here in Orlando with Coach Don Shula, the namesake legendary Miami Dolphin’s coach and NFL’s most-winningest coach.

During the reception we celebrated Shula’s Steak House Orlando’s 20th anniversary, the roll-out of their new branding, new menu, and newly minted restaurant renovations.

The updated menu by new executive corporate chef Demetrio Zavala aims to deliver high impact flavors using fresh ingredients and lighter alternatives.

The menu now features a selection of top-quality USDA Prime and dry-aged steaks, accompanied by classic sauces and butter – including sauce bordelaise, horseradish cream, and truffled butter, fresh seafood selections, refreshing salads, and an array of traditional sides like Potato Gratin, three-cheese Macaroni and Cheese, Sautéed Mushrooms and Steamed Asparagus with bearnaise vinaigrette.

Shula’s Steak House is a part of the 30-year-old Shula’s Restaurant Group which also includes Shula 2-Steak-Sports, Shula’s Bar & Grill, Shula Burger and Shula’s 347 Grill.

Here is an Inside Look at the new Shula’s Steak House:

The hallway now features inset wall spaces showcasing a timeline of Coach Shula’s career.

The back wall has now been updated to highlight the three stages of Shula’s career: celebrating a record-breaking 325 wins, his first Super Bowl win to cap-off the only undefeated season in NFL history, and his induction to the Pro Football Hall of Fame via three framed, large-format images.

The new wine tower highlights Shula’s Steak House’s extensive wine program and seeks to elevate the guest experience with an eye toward stunning design and sophisticated beverage pairings with the menu’s new focus.

At the newly renovated bar with Executive Chef Demetrio Zavala.  The bar and lounge space at Shula’s Steak House has been expanded and now features a three-sided, wraparound bar for socializing and networking.

Luciano Sperduto, Director of Food & Beverage for the Walt Disney World Swan and Dolphin Resort, says of the refreshed Shula’s Steak House, “It is an honor for the Orlando location of this great brand to be the first establishment to reveal the changes. Shula’s Steak House hasbeen a staple of this iconic resort’s food and beverage program, and we look forward to many years of continued success together.”


Jumbo Lump Crab Cakes


Steak with Béarnaise Sauce


Shrimp and Toasted Brioche

Premium Black Angus Steak Tartare – Minced Center Cut Filet served with Caper Aoili and Toasted Brioche


Seafood Bar for the Private Reception


Lobster, Crab, and Oysters

Lobster Tail

Oysters on the Half Shell

Crab Claw


Miami Dolphins-Themed Sugar Sculpture


Executive Chef Demetrio Zavala

Born on an army base in Colorado Springs, CO, Executive Chef Demetrio Zavala spent most of his life living in Florida. His family has Greek, Italian, French, Spanish, and Mexican roots and his grandmother and uncle were his greatest influences growing up.

Chef Zavala started cooking at the age of 15 as a prep cook in an Italian Restaurant in Boca Raton, Florida. He then learned classic French cooking at Gazebo Café and went on to La Vieille Maison and Mezzaluna with Chef Pierre Viau, where he really was inspired. Today, his culinary influences include Chefs Pierre Viau, John Belleme, Eric Ripert, Daniel Boulud, Jean Georges, and Dante Boccuzzi.

Interview Q &A with Executive Chef Demetrio Zavala:

What are some of your first childhood memories around food? My memories of food growing up are walking through my grandmother’s garden picking her tomatoes and cucumbers. I would rinse them off in a bowl of water and eat them right away with a salt shaker I would bring into the garden. I would spend a lot of time with grandma in the kitchen peeling potatoes, cucumbers and watching her make tomato sauce.

What were some of your favorite dishes growing up? My favorite dishes growing up were my grandma’s lasagna, rope vieja, lichen aside, pickled beets, duck a l’orange, buttermilk tomato cucumber salad, curry chicken, her black beans and rice. I can’t forget Chicago hot dog.

What was that moment where you realized you wanted to become a chef? I realized I wanted to be a chef when I saw what food did to people. The holidays at my grandma’s house everyone would come over enjoy and truly be happy. At that moment I realized I wanted to make a difference in people’s lives through food. I started at Max’s Grille in Boca in 1995 this was the icing on the cake for me. I was able to taste all kinds of ingredients, that I had never been exposed to. Everyone treated the ingredient with such care, I was amazed. It reminded me of how my grandma would talk to her plant and care for them. I did my first wine dinner with chef Pierre Viau at Cafe Max, I was in another world. This is what I want to spend the rest of my life doing. The reactions that people gave when eating the food, it gave me goosebumps. I felt happier in this moment then I have ever felt in my life. Chef Pierre Viau helped me stage in NY and various restaurants. He would tell me I have a gift and I had what it takes to be a good chef. I would stay late and come in early to learn. He truly nurtured and enhanced my cooking skills. This why I love being a chef.

What are some of your favorite new dishes on the menu? Some of my favorite dishes on the Steakhouse menu are the tuna tartare, steak tartare, seared scallops, wedge salad, Prime NY Strip, roasted 1/2 chicken and the truffle cream corn.

What are some of the ingredients you are most excited about working with this season? It’s springtime and I really enjoy working with green strawberries, ramps, english peas, fava beans, rhubarb and spring lamb.

With 20 years in the business, what are the all-time guest favorite dishes? My country pate with carrot mustard jam.  Cantaloupe Soup, milk foam, lemon compressed cucumbers and pickled chilies.  Roasted Lamb, eggplant yogurt puree, chermoula, lamb fat cereal, lamb jus.  Duck Waldorf, cranberry ketchup, walnut puree and smoked apples.  Turnip Carbonara, duck bacon, duck egg, sage, parmesan, apple ash.  Carrot Caesar, shaved heirloom carrots, pistachio, maple croutons, foie gras caesar dressing, carrot tops.  PB&J, Marshmallow cremeux, aerated peanut butter cake, concord grape sorbet.

What do you love most about working at Shula’s Steak House? I really enjoy working with the team behind Shula’s Restaurant Group, especially CEO Bill Freeman who is a true visionary and hospitality industry veteran. He has allowed me to be creative and do what I do best in the kitchen.

What is the secret to a great steak? The secret to cooking a perfect steak is to sous vide it first and letting it rest once it has been seared.

What is your favorite side dish with steak? Favorite wine pairing? My favorite side dish is the Crispy hash browns with lemon, thyme and caramelized onions.

If you could eat one thing for the rest of your life, what would it be? I would eat salad for the rest of my life. Salad can be done in my different ways. If we are talking junk food I would eat Chicago style hot dogs. My favorite fruit to eat for the rest of my life would be nectarines.

Shula’s Steak House
Walt Disney World Swan and Dolphin Resort
1500 Epcot Resorts Blvd. Lake Buena Vista, FL 32830
shulas.com/shulas-steak-house/

4 Rivers Smokehouse Announces “Endless Summer of BBQ” Specials and Menu

Tiffany Nguyen
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0
4 Rivers Smokehouse Announces “Endless Summer of BBQ” Specials and Menu

What’s cooking at 4 River Smokehouse this summer?

We were invited to join John Rivers, 4R Restaurant Group Founder/CEO, in his private test kitchen for an exclusive preview of the new “Endless Summer of BBQ” dishes he’s dreamt up for 4 Rivers Smokehouse.

We enjoyed a first glimpse (and taste) of the new “Endless Summer” menu featuring limited-time-only specials available at 4 Rivers Smokehouse locations (excluding downtown Orlando and Atlanta locations) from Monday, June 3 to Saturday, August 3.

Here are the new “Endless Summer of BBQ” Menu Items for 4 Rivers Smokehouse:

1. 4R Footlong
Grilled all-beef footlong hotdog piled high with pulled pork, melted cheddar, coleslaw and 4R Signature Sauce.

2. Baby Back Ribs with Peach Habanero Sauce
Succulent slow-smoked baby back ribs topped with limited edition 4R Peach Habanero summer bbq sauce.

3. Lemon Basil Raspberry Cupcake

4. S’Mores Cupcake

The “Endless Summer of BBQ” menu will also feature healthier plant-based options with the debut of 4Roots Salads, with a portion of the proceeds from each salad sold being donated to the 4Roots Farm & Agriculture Center. The 4Roots salads also can have meat added to upon request.

Here are the new 4 Roots Salad Menu Line from 4 Rivers:

1. Texas Caesar SaladCrisp romaine leaves topped with protein-rich roasted chickpeas, signature 4R cornbread croutons and shaved Parmesan. Served with vegetarian Caesar dressing.

2. Farmhouse SaladTender kale spring mix and crisp romaine topped with protein-rich roasted chickpeas, chopped cucumber, tomatoes, onion, cheddar cheese and signature 4R cornbread croutons. Served with choice of dressing.

3. Tangy Thai SaladTender kale spring mix topped with protein-rich roasted chickpeas, julienned cabbage and garnished with toasted sliced almonds. Served with spicy Thai vinaigrette.

In addition to all of the Endless Summer of BBQ happenings at 4 Rivers Smokehouse, the rest of the 4 Rivers family of restaurants are also celebrating summer in new, exciting ways.

Here are the New Monthly Summer Specials at The COOP:

June – Chicken Tender Bowl

July – Chicken Tender Club

August – Buffalo Chicken Salad Sandwich

4R Cantina Barbacoa food truck at Disney Springs will also be offering new frozen sweet treats to help visitors beat the heat this summer, including:

1. Cookies & Cream Ice Cream Taco

2. Key Lime Pie Pop

3. Banana Cream Pie Pop

4. Peanut Butter Pie Pop

As part of its year-long 10th anniversary celebration, 4 Rivers Smokehouse has announced a variety of specials and giveaways.

  • Memorial Day, Monday, May 27 – free classic sandwich for all active duty military, veterans and first responders. Simply show ID at the register.
  • National Brisket Day, Tuesday, May 28 – first 100 guests at each Smokehouse location will receive a Free Brisket Sandwich card that’s redeemable May 29 – June 15.  4 Rivers Smokehouse social media followers will also have the opportunity to win prizes throughout the day.
  • July 4th from 11 a.m. to 5 pm – all active duty military, veterans and first responders will receive one free classic sandwich. Simply show ID at the register.  Not valid at downtown Orlando location.

From June 3 to Aug. 3 social media followers of 4 Rivers Smokehouse can win amazing Endless Summer of BBQ weekly giveaways by using #4Rsummer when posting photos on social media. Weekly prizes range from free sandwiches and theme park tickets to free 4 Rivers food for an entire year. To be eligible, fans must engage with 4 Rivers Smokehouse each week on Facebook, Instagram, or Twitter for announcements on ways to win.

For more Endless Summer of BBQ information, visit: www.4rsmokehouse.com/summer.

For BBQ lovers looking to host a summer social event, 4 Rivers catering is offering $25 off all catering orders more than $200 from June 3 until July 3. For more information regarding 4 Rivers Catering specials click here.

ABOUT 4 RIVERS RESTAURANT GROUP
Established in Winter Park, Fla. in 2009, 4 Rivers Smokehouse is a family-owned “Barbecue Ministry” specializing in 30-day aged Smoked Angus Brisket and “Homestyle Sides,” as well as bold twists of flavor and ingredient combinations with “Signature Stackers” and “From the Farm” offerings. At the helm is Founder/CEO John Rivers, who strives to support the local community through exceptional products, steadfast customer service, and uncompromised integrity.

4 Rivers Smokehouse currently has 14 operating locations spanning the state of Florida and Atlanta, Georgia.  In addition to online ordering, the Smokehouse also has a catering food truck that can be spotted in and around the Central Florida area with locations listed on @4RiversCatering Instagram handle. Also part of the 4R family is The COOP, a neighborhood restaurant celebrating the home-style fare of the South serving breakfast, lunch and dinner in Winter Park.

All Smokehouse locations and The COOP are open Monday through Saturday and closed every Sunday to give team members a day for family and worship. 4 Rivers Smokehouse sauces and signature rubs are available for purchase in Publix stores throughout the Southeast online via Amazon.

For additional information about 4 Rivers Smokehouse or to inquire about catering opportunities, please call 407.4RIVERS or visit www.4rsmokehouse.com.

(Source: 4 Rivers Smokehouse)

First Look: Hi-5 Poke and Sushi on International Drive

Tiffany Nguyen
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0
First Look: Hi-5 Poke and Sushi on International Drive

We were invited to check out a few dishes at Hi-5 Poke and Sushi on International Drive (located in the same plaza as Backstage Billiards, near Premium Outlets). The menu features a list of poke bowls, bao buns, wings, and more.

Here are Our Top 4 Things To Try at Hi-5 Poke and Sushi:

1. Hi-5 Poke “Nacho”

Wonton Chips, Hi-5 Poke Ahi Tuna, Fresh Avocado, Cucumber, Red Onions, Fresh Jalapenos, Spicy Mayo, Sesame Seeds.  This was my favorite dish because I am a sucker for chips, raw fish, avocado, and spicy mayo.  I would go back and order this over and over.

2. House Made Bao Burgers With Chicken Teriyaki


This was my friend’s favorite dish, it was pleasantly unique and surprisingly good.  Traditional Asian sliced bread packed full of chicken teeming with a summer slaw.  It’s also made from SCRATCH every morning.  We tried our burger with chicken teriyaki but I am already looking forward to coming back and trying it with pork belly next time. The chips were delicious.  They take a lotus root, slice it, then fry it.

3. Cilantro Garlic Lime Wings


Asian style wings.  Great flavors and crispy.  What more do you need?  Highly recommended.

4. Build-Your-Own Poke Bowl

The flavor profile of the bowl and consistency of the rice a bit different than what I am used to.  I wish the rice had a bit more vinegar in it to make it a bit more firm.  I am willing to give it another try.

The owners have a background in design and you can tell by the way that they’ve put together their store.  It is a cute, fun, laid-back Hawaiian themed spot that has a lot of potential.  Best of luck, guys!

Hi-5 Poke and Sushi
5748 International Dr, Orlando, FL 32819
(407) 730-9087
hi5poke.com

Burgers and Mega Milkshakes at Smokey Bones

Ricky Ly
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Burgers and Mega Milkshakes at Smokey Bones

May is #NationalBBQMonth and #NationalBurgerMonth and Smokey Bones is celebrating with their signature ½ LB Burgers or build your own burger with a choice of over 40+ toppings.

Smokey Bones is a full-service restaurant known for its slow-smoked premium meats, barbecue specialties, mouthwatering half-pound burgers and bar stocked with signature craft cocktails, 40+ bourbons and whiskeys, and 40+ beer selections.Guests can treat their taste buds to award-winning giant Smoked Wings, fall-off-the-bone 2.5 LB Smoked Baby Back Ribs, Smoked Hand-Pulled Pork and Premium ½ LB Burgers customized with a choice of over 40 toppings.

The restaurant also features All-You-Can-Devour Wings on Mondays, All-You-Can-Eat BBQ Tacos on Wednesdays, Southern Brunch on Sundays, and Late Night specials every night, along with lunch, dinner and children’s menus. Smokey Bones also offers guests a variety of ways to dine with private dining, catering, pick-up, delivery and online ordering.

We were recently invited to try their burgers and brand new mega milkshakes and were not disappointed. Actually, it was surprisingly delicious – more so than many places I have tried for burgers this year. The key is in their patty which uses high quality beef and seasoned to perfection – not too salty or too bland, just the right amount.

I order the Morning Glory Burger topped with bacon and fried egg – delicious!

Morning Glory Burger
1/2 lb burger + American cheese + bacon + chipotle ketchup + fried egg.

Our dining partner also ordered a Hawaiian style ribeye which was fantastic as well as the Bone fire barbecue platter, where they bring a grill to your table still smoking with wood chips that give it a nice aroma. The dish includes steak, chicken wings, sliced chicken breast, Italian sausage links, ribs, with potato wedges, roasted peppers and onions on the side. Pretty much the whole barbecue pit on a plate!


The Bone Fire

This season, Smokey Bones just debuted their hand-spun, over-the-top Mega Milkshake creations featuring dessert on top of dessert including: Oreo Cookie, Chocolate Layer Cake, Vanilla Stacked Donut. They were as delicious as they looked for sure.

Mega Milkshakes
Choose between the OREO® Cookie Shake, Chocolate Layer Cake Shake, or Vanilla Stacked Donut Shake.

Smokey Bones is a full-service bar and fire-grill restaurant that operates 66 locations in 16 states. It is owned by an affiliate of Boca Raton, Fla.-based Sun Capital Partners, whose portfolio of restaurants also includes Boston Market, Friendly’s, Johnny Rockets, Bar Louie, and other restaurant brands representing approximately 2,000 locations and $2.0 billion in sales.

Smokey Bones
303 N Alafaya Trail, Orlando, FL 32828
http://smokeybones.com/

First Look: The Ramen in Downtown Orlando

Ricky Ly
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0
First Look: The Ramen in Downtown Orlando

First of all, they could have chose a better name. Maybe Ichimen Ramen instead of The Ramen. Founded by Chef Suichi Tanida, formerly chef for Mitsukoshi restaurant in the Japan Pavilion at Disney’s Epcot – this restaurant is opened at the former location of a newish Philly Connection at 486 N. Orange Ave. The interior is very much the same as before, with many of the green banquette seats and tables from the former restaurant still in use.

The appetizer menu includes takoyaki (octopus fritter balls), fred chicken kara-age – served with a sweet and sour style sauce, and gyoza among others.

The ramen menu includes the Ichimen ramen made of a pork broth with nibuta style sliced pork, menma, kikurage, benishoga, green onion, and nori as well as the shoyu (soy sauce based) ramen and miso ramen.

There is also a Tonkotsu pork broth ramen with pork belly and a cha shu ramen with nibuta pork and cha shu pork belly.

You can customize with various toppings as well including boiled eggs, mushrooms, bamboo shoots, corn, and bean sprouts.

There’s a vegan menu that is tofu based as well as a donburi rice bowl menu with pork and chicken and roast beef rice bowls.

Overall, I would compare the place to a very traditional ramen shop that you might find in Japan, with not much frills or wild flavors, just simple ramen. The noodles could use some finesse or better sourcing as they seemed to lack flavor and bounce to me. The best part of my meal were the tender pork belly slices and the fried chicken.

Sliced Pork Belly Cha Shu

The Ramen
486 N Orange Ave, Ste 8
Orlando, FL 32801

Upcoming Event: Wine Lounge: A Night of Jazz and Tastings at Lake Nona’s Lakehouse

Ricky Ly
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0
Upcoming Event: Wine Lounge: A Night of Jazz and Tastings at Lake Nona’s Lakehouse

An exclusive wine tasting event will take place on May 31 beginning at 6 p.m. at Lake Nona’s Lakehouse.

The tasting will feature six unique blends from Tavistock Wine Collection private label wines (not sold in stores) paired with artisan cheeses, specialty chocolates, and chef-inspired food tastings.

Located near Canvas Restaurant & Market and Tom Fruin’s iconic Glass House art installation, the Lakehosue is a gorgeous waterfront event venue.

Doors and bar open at 6 p.m.
Tastings begin at 6:30 p.m.
Live jazz and vocal performances begin at 7:30 p.m.
$20 per ticket includes all wine and small bite tastings as well as a full glass of your choice. Full bar will be available for additional beverage purchases. Tickets must be purchased in advance.

More information is available here: https://www.facebook.com/events/448948639190218/

Father-son duo opens Burger Barn in Orlando

Tiffany Nguyen
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0
Father-son duo opens Burger Barn in Orlando

Burger Barn, a fast-casual establishment founded by Steven and his 15-year-old son Ryan, will open their first Central Florida location tomorrow at 11787 International Dr., near SeaWorld.

Burger Barn serves fresh, pressed-to-order Angus beef burgers, hand-dipped milkshakes, and crispy chicken wings with a commitment to high quality ingredients served in a welcoming, family-centered environment.

Burger Barn’s first restaurant was opened in Jacksonville in 2017.  This is the chain’s second location in Florida and its first stand-alone Burger Barn.  We were invited to check them out during their soft opening mode and we really enjoyed our burger and sides and getting to know the down-to-earth owners Steven and Ryan.

They are celebrating their grand opening tomorrow & Sunday by giving away a free drink and fries with the purchase of an entree item definitely check them out if you’re in the area.

HANGOVER BURGER – Fresh Certified Angus Beef on a toasted potato roll with a fried egg, hot sauce, lettuce, tomato, onions, pickles, smoked bacon, and choice of cheese (American, Swiss, Pepperjack, and Cheddar).  It was delicious!

MAC DADDY & CRISPY FRIES – Fresh Certified Angus Beef topped with a serving of homemade mac and cheese.  My friend ordered this burger and she enjoyed it.

HAWAIIAN BURGER & BEER BATTERED ONION RINGS – Fresh Certified Angus Beef topped with swiss cheese, grilled pineapple, bacon, lettuce, tomato, and homemade honey sriracha mayo.  It was really good.

BACON QUESO FRIES

HAND-DIPPED MILKSHAKE 20 OZ – Blue Bell Ice Cream served with whipped cream and cherry.  I ordered the Cotton Candy, it was pretty good.  Also available in Dutch Chocolate, Cookies N Cream, Vanilla Bean, and Strawberry, Mint Chocolate Chip, and Cookie Dough.

Burger Barn – Orlando
11787 International Drive
burgerbarnfl.com

Q&A with Matt Armstrong, Co-Founder of Huey Magoo’s Chicken Tenders – Local Restaurant Spotlight

Ricky Ly
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0
Q&A with Matt Armstrong, Co-Founder of Huey Magoo’s Chicken Tenders – Local Restaurant Spotlight

Huey Magoo’s growth continues with the grand opening in ChampionsGate, Florida, CEO and President Andy Howard announced this week. ChampionsGate marks the ninth Huey Magoo’s operating in the Greater Orlando area, the second to open this year, and with the following four additional restaurants opening throughout the Southeast by the end of 2019, Huey Magoo’s company-wide growth will nearly double in one year:

· (Greater Orlando) 10341 West Colonial Drive, Suite 30, Ocoee, FL 64761
· (Daytona) 1268 Beville Road, Daytona, FL 32114
· (South Florida) 9400 West Commercial Boulevard, Suite 101, Sunrise, FL 33351
· (Greater Atlanta) 4630 Atlanta Highway, Loganville, GA 30052

Huey Magoo’s is known for their signature grilled, hand-breaded or “sauced” premium chicken tenders, farm fresh salads, sandwiches and wraps, available as individual meals, meals for two and family-sized options. Each tender is made fresh, all natural, with no antibiotics ever, no hormones, no steroids and no preservatives.

Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Voted “Best Fried Chicken” and “Best of the Best Chicken Tenders”, Huey Magoo’s is rapidly expanding throughout the Southeast with multiple locations in the Greater Orlando area and coming soon to South Florida, Tampa, Atlanta and more.

“We are elated to expand Huey Magoo’s family of restaurants from 7 to 13 in just this year alone, nearly doubling our company growth,” says Howard. “We proudly welcome seasoned quick service operators Chris and McKenzie to ChampionsGate, and with many more new markets and locations in development, we cannot wait to continue to make more fans throughout the country of the greatest tasting chicken tenders.”


Huey Magoo’s Matt Armstrong, Andy Howard, Shawn Lawler, Mike Sutter, Matt Poleos, Chris Cohen, McKenzie Cohen

Q&A with Huey Magoo’s Matt Armstrong
1. What inspired you to start this business?

We wanted to provide the best tasting chicken tenders, provide a fun and clean dining environment, while showing our love for people.

2. What were the obstacles you faced in the first few years? How did you overcome them?

Since we were the first to market in Central Florida with a restaurant that specialized only in chicken tenders, it took a while for people to understand just how great the product was and how all ages enjoy our tenders, wraps, sandwiches and salads.

3. When did you know this would be a success?

Once we started getting our chicken into the mouths of people in the area, the word began to spread quickly. It didn’t take long until folks realized how much they craved our tenders and sauce.

4. What trends have you seen in the industry in recent years around chicken tenders?

I call it the 2 to 92 affect… People of all ages love to eat chicken tenders and that trend is growing. Our store sales continue to grow year over year, even as we expand in the market.

5. What are the most popular items right now at Huey Magoo’s?

The 5-piece meal for one will always be our most popular, but our new tender sandwich is my new favorite… 3 hand breaded tenders, thick cut pickle, made from scratch Magoo’s sauce on texas toast or a premium bun.

6. What new items do you have planned in the coming year?

We continue to listen to our guests and industry trends, but our biggest plan for the coming year is to open locations in new markets so everyone can try them and see for themselves just how tasty they really are.

7. What advice would you give to aspiring restaurateurs?

Look for an opportunity that has a specific focus and that is simple enough to do it with consistency for every guest.

For more information on Huey Magoo’s and a complete list of locations, visit www.hueymagoos.com. For franchising information, contact Andy Howard at 214-293-1564 or andy@hueymagoos.com.

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